Microbiology of the fermentation ofTelfariaseeds for ogiri production
β Scribed by F. J. C. Odibo; A. I. Umeh
- Book ID
- 105295622
- Publisher
- Springer
- Year
- 1989
- Tongue
- English
- Weight
- 259 KB
- Volume
- 5
- Category
- Article
- ISSN
- 1573-0972
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## Abstract The traditional method for preparing Ogiri is described. Microorganisms associated with the various stages of fermentation were mainly bacteria; the genera frequently isolated are __Pediococcus, Proteus, Klebsiella, Escherichia and Bacillus__. The morphological and biochemical propertie
'Ogiri' (fermented sesame seeds) was prepared in the laboratory and at home by selected participants. No fungal participation was observed during the normal fermentation process. However, fungal contamination was observed when improper handling techniques were employed. Out of the 49 samples examine